Tuesday, December 04, 2012


serves six

¼ teaspoon kosher salt, plus more for pasta pot
1 pound orecchiette
6 medium artichokes
2 lemons
8 ounces bacon, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
6 garlic cloves, crushed and peeled
¼ teaspoon peperoncino flakes
⅓ cup chopped fresh Italian parsley
1 cup grated Pecorino Romano

Bring a large pot of salted water to boil. Once it is boiling, plop in the orecchiette and cook until al dente. Clean and prepare the artichokes as detailed on page 18. Then cut all of the artichokes into ½- inch-thick slices, and leave in the water while you start the sauce. Put the bacon, 1 tablespoon of the olive oil, and the crushed garlic in a large straight- sided skillet over medium heat. Cook the bacon until most of the fat has rendered, about 5 minutes. Drain the artichokes, pat dry, and add to the skillet along with the juice of the remaining lemon. Season with the salt and peperoncino. Cover, and let the artichokes cook gently until they begin to soften and caramelize, about 10 minutes. Uncover, and add about 1 cup pasta water, then bring to a simmer and cook, uncovered, until the artichokes are tender, about 10 minutes more. When the pasta is al dente, scoop it out of the water and add to the sauce. Drizzle with the remaining 2 tablespoons olive oil, and add the chopped parsley. Cook, tossing to coat the pasta with the sauce. Remove from heat, sprinkle with the grated Pecorino Romano, and toss. Serve.

bacon recipe courtesy of: Lidia's Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Knopf, 2011 | Lidia's Italy

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